Sheet Pan Lemon Garlic Salmon
I love the convenience of a good sheet pan dinner. I remember when I started grad school, for about a month I would almost exclusively make things on the same tray in the oven. It helped me avoid takeout and to eat healthy when I didn’t have much time to cook. This takes about 10-15 minutes of prep time then 20 minutes hands off in the oven and very little clean up, just the way I like it.
Salmon is such a healthy protein. Its packed with omega-3 fatty acids, which can help lower blood pressure and reduce inflammation. It’s high in protein and contains other essential vitamins and antioxidants that I won’t go too far into detail on here. Bottom line, it is great for you, so I try to incorporate it into my diet about once every week or two. When buying salmon, I usually go for Atlantic farmed salmon or a cut with white streaks of fat. I would avoid cuts of salmon such as sockeye, which has a much lower fat content and is less forgiving of cook time and can come out tasting very dry and overcooked if you are not careful.
Several of my favorite methods of cooking salmon include lemon. Lemon and salmon go together like peanut butter and jelly because the citrus helps balance out the fishy taste. So here, I threw in some of my favorite ingredients which elevate the flavor to the max. If you love this recipe, share it! Drop a comment below, follow on Facebook or Instagram, and Pinterest. Enjoy!
1 bunch asparagus, trimmed
1 lb new potatoes, peeled and sliced 1/8 inch thick
1 lb salmon filet with bones removed
2 cloves garlic, minced
2 tbsp lemon juice from one lemon
2 tsp stone ground mustard
1 tsp honey
2 tbsp olive oil
1/4 tsp salt and a pinch of pepper
1/2 tsp onion powder
1 tsp chopped parsley
Preheat oven to 400 degrees
Start by peeling the potatoes and slicing them about 1/8 inch thick or slicing them on a mandolin
Transfer potatoes to cold water bath and let sit while prepping the marinade
Whisk together minced garlic, lemon juice, mustard, honey, olive oil, salt, pepper, garlic powder, and parsley
Cut salmon into 4 equal pieces and place skin side down in the center of a aluminum foil lined baking sheet
Spoon the lemon garlic marinade over salmon
Trim the asparagus and place on baking sheet, drizzle or spray olive oil over asparagus, season with salt and pepper to taste and toss to coat
Remove potatoes from water bath and pat with paper towels to dry
Lay potatoes in several lines overlapping each other
Spray or drizzle with olive oil and season with salt and pepper to taste
Bake in oven for 20 minutes
Remove from oven, rest for about 5 minutes then plate and enjoy!